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This versatile recipe can be used for chicken breasts, pork chops, kabobs or even ribs. You prepare the meat with a quick 30-minute marinade in garlic, cherry peppers and green onions. Then, you finish it off with a sweet and slightly spicy glaze.

Grilled Orange Sriracha Chicken Skewers from ZestuousI’ve been playing around with this recipe for more than a week now. I had some extra Cuties (mandarin oranges) and I wanted to combine their sweet and sour juice with a little heat. Sriracha was the first thing that came to mind.

Grilled Orange Sriracha Pork Chops from ZestuousThe straight combination of Cuties juice and Sriracha sauce was great together, but I wanted a little more punch. Some honey for sweetness, cherry pepper for bite, and soy sauce and butter for umami.  I could drink this glaze

Grilled Orange Sriracha Pork Chops from ZestuousYou should be able to find cherry peppers near the pickles or at your grocer’s olive bar. If you can’t find them, just grab a jar of diced pimentos. They’re actually the same thing.

Grilled Orange Sriracha Pork Chops from ZestuousEnjoy!

4.50 from 2 votes

Grilled Orange Sriracha Pork (or chicken)

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4 -6 servings



  • 4 cloves garlic, minced
  • 3 green onions, sliced
  • 3 cherry peppers, minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 tablespoons olive oil
  • 2 lbs. pork or chicken


  • juice from 3 Cuties mandarin oranges
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons honey
  • 1 tablespoon melted butter
  • 1 tsp. soy sauce
  • 1 cherry pepper, minced


  • In a large Ziploc bag, combine the garlic, green onion, 3 cherry peppers, salt, pepper, olive oil and meat. Massage the bag so the marinade rubs into the meat. Seal, removing the air and allow to marinate at room temperature for 30 minutes.
  • In a small bowl, whisk together the glaze ingredients.
  • Heat the grill to medium-high. Remove the meat from the bag and place it on the hot grill. Close the cover and grill for 5 minutes.
  • Flip and baste generously with the glaze. Continue cooking with the lid open for 5-8 minutes periodically glazing and flipping to obtain a caramelized crust.
  • pork chops resting.
  • Remove the meat to a plate or pan and let it rest for 5 minutes.
  • Serve over rice with fresh slices of green onion.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. i made this last night and it was delicious! i did it a little differently tho. i cut up the pork for kabobs. i also didn’t have oranges or cuties, so i used some frozen orange juice concentrate (i keep some on hand for a great orange beef recipe i use). didn’t have the peppers either, so i used some hot diced giardiniera in oil (excellent in pasta salad and on subs…aldi has the best one i’ve been able to find). i also didn’t make it as a marinade and a glaze…i just threw it all in a bowl with the cut up pork and marinated it for a while. basted the kabobs with the remainder when i first put them on the grill. it was excellent! can’t wait to try it on chicken. thanks for the recipe!

    1. You can use jarred pimento peppers or peperoncini peppers. If you don’t want peppers at all, you can just omit that ingredient. It just won’t have as much kick.

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